Friday, March 8, 2013

No-Turkey Roast

So we decided to take the plunge! We officially became full blown vegans at the beginning of this month. As a newish vegan, we've been researching and finding recipes of nom worthy food packed full of nutrition and what did I just so happen to stumble across? Seitan, beautiful, delicious, "meaty" seitan, packed full of protein and flavor, even a meat-eater would approve! I combined a few recipes to make up some No-Turkey Roast worthy of even the pickiest eater's approval:

In a large bowl combine wheat gluten, flour, nutritional yeast, basil, oregano, thyme, celery seed, garlic powder, onion powder, turmeric, paprika, poultry seasoning, and salt.Form a well in the center of the dry ingredients. Pour in vegetable broth a little at a time and stir well with a rubber spatula (or clean hands) a ball of dough will start to form, add bragg's and vegan worcestershire.Turn ball onto a clean cutting board and knead for knead for 3 minutes. Leave the dough to rest for 10 minutes and then knead again for 30 seconds.Place a large pot with a few inches of water and a steamer insert onto heat and let water boil. Turn down to low when steam is filling the pot.Wrap in cooking foilPlace wrapped loaf into the steamer basket and steam for 1 hour.Allow the dough to cool to the touch before chilling in fridge or overnight.Store seitan in the fridge tightly sealed in a plastic bag for up to 2 weeks. Seitan can be frozen, just defrost before use.Sauteed Cabbage and Portebello Mushrooms:
Heat olive oil in a medium sauce pan, julienne cabbage and stick in pan, clean portebello and julienne, add to cabbage. Saute until tender and fragrant.